Quality of Bali beef cut on different management of slaughterhouses (RPH) in Bali province

Abstract

The purpose of this study was to determine the physical, chemical and microbiological quality of Balinese beef from Slaughterhouses (RPH) with different management in Denpasar City and Badung Regency as abattoirs that supply most of Bali beef on the island of Bali. The material used was male Bali beef in the Longisimus Dorsi (LD) muscle which was cut at three different abattoirs. The RPH are UPT RPH Mambal, UPT RPH Pesanggaran and RPH belonging to the community of RPH Darmasaba in Banjar Bersih Darmasaba Village. This study used a completely randomized design (CRD) with 3 treatments where three abattoirs were treated and each treatment consisted of 10 repetitions of Bali beef cuts. The variables sought in this study were physical quality variables, namely pH, color, water holding capacity, and meat cooking loss. Chemical quality variables are meat moisture content, protein content, fat content and ash content. Meat microbiological variables were TPC, colliform, e-coli and salmonella. The results showed that the physical quality of Bali beef slaughtered at the Darmasaba RPH had the lowest physical quality compared to the Mambal and Pesanggaran abattoirs, especially on the pH and meat color variables. The chemical quality of Bali beef slaughtered at the three abattoirs had no significant difference in water content, protein content, and ash content. The total plate count, coliform was below the SNI threshold while e-coli was not identified and salmonella was negative.